Investigation of the antioxidant and antimicrobial properties of hunnap (Zizyphus zizyphus) tree leaf and fruit extracts

In this thesis, antioxidant and antimicrobial properties of the leaves and fruit extracts of the jujube (Zizyphus zizyphus) which grows naturally in Karabürçek neighborhood of Hayrabolu District were investigated. Extracts were obtained from leaves and fruits using water-methanol extraction method. In order to determine the antioxidant properties of the extracts, the total amount of flavonoid, total phenolic substance, total antioxidant capture capacity and the phenolic substance composition were determined. In addition, sugar analysis was done in extracts obtained from fruits. The antimicrobial effects of the extracts were investigated in vitro on Aspergillus parasiticus (DMS 5771),Zygosaccharomyces rouxii ATCC 28253 and Escherichia coli ATCC 25922. Research findings show that the jujube tree leaves and fruit extracts have antioxidant and antimicrobial properties in varying proportions. Since the leaves and fruit samples were collected from trees with different age range, there were differences between antioxidant and antimicrobial properties. The highest total flavonoid content and total phenolic content were determined as 1047,00 mg CE / L and 8292,00 mg GAE / L from the leaf extracts respectively. The antioxidant capacity determined by DPPH method was 4,89 µL / L in the extract obtained by the leaf water extraction method. The phenolic compound composition of jujube tree leaves and fruit extracts were also investigated. Identify 14 phenolic compounds, including gallic acid, 3-4 hydroxy benzoic acid, catechin, vanylic acid, syringic acid, epicatechin, caustic acid, chlorogenic acid, caffeic acid, coumaric acid, ferulic acid, routine trihydrate, camperol 3-glucoside, and quartetine. It was. When the antimicrobial effects were evaluated, the highest effect was the extract obtained from the raw fruit. It was determined that this extract had an antimicrobial effect on the mold with 14,12 mm zone diameter, 10,33 mm zone diameter on the yeast and 13,76 mm zone diameter on the bacteria.